Rump roast was one of my favorite dishes Grandma made when I was growing up. As a result, it’s still on my list of favorites as an adult: any kind of roast, short ribs, or fallin’ apart goodness and I’m drooling.
I typically make a “Mississippi Roast” made with a stick of butter, Au Jus, a Ranch flavor packet and banana peppers. While DELICIOUS, I wanted to make something a little different time- without the butter. And I have to say- I am loving how this spicier version turned out!
The most important ingredient (besides the chuck roast here) will be the Hot Giardiniera Peppers, by Devanco Foods. While they don’t have an online store up yet to order the product, these were purchased at Goose the Market, in Indianapolis. Apparently these little suckers are pretty hard to find. So- if you can’t find them I recommend finding something also labeled “Hot Giardiniera peppers”. I really think the juice and oils from the peppers helped to add that extra pop to the flavor profile! They continue to add spice over time as the roast is in the fridge. I made this roast on Monday, and by Wednesday the heat had increased significantly!
The roast in these photos are served over my favorite mashed potatoes- you can find the recipe here, on my post for Turkey Portobello Meatballs. I mean really, these taters are good by themselves, or used as a base for almost ANYTHING!
Ingredients:
- 2 lb Chuck roast
- 1 packet McCormick Grill Mates, Zesty Herb
- 1 packet Au Jus Gravy seasoning
- 2 Tbsp minced garlic
- 8 oz, or half a jar of Devanco’s Hot Giardiniera Peppers. (Also use the juice/oil!)
- 2 Tbsp Franks Red Hot Sauce
- 2 Tbsp yellow mustard
I use my GoWise USA Pressure Cooker instead of a slow cooker/Croc-pot. Let me just say, I love this pressure cooker! While I mainly use it for meats, I have also used it for rice (which turns out perfectly!) crab legs and veggies. This is a great kitchen toy! I run the meat setting at 45 minutes for 4 times for a roast. If you are using a slow cooker or crock pot I would recommend 5-7 hours on low heat or until the roast starts to flake apart easily when a fork is inserted.
This is such an easy dish to make- if you do any sort of food prep for the week- I highly recommend this! It stores well in the fridge as well as the freezer and you can serve it over potatoes , pasta, on a sandwich or even over a mixed green salad.
I hope you enjoy this as much as we did! I’ll definitely be making this version again soon!
cheers. Kelli
Big Hair and Foodie Fare 